Part skim to whole milk....what are the differences?

[PizzaDanPizzaMan]

Aside from brand differences. What can we expect as the major differences between the two mozzarellas? I have always chosen part skim low-moisture but only because I have been led to believe that the whole milk was fattier and therefore would create more of a "greasy" element to the pie.

Dan

[Pete-zza]

Dan,

I think this article will answer your question and a whole lot more about cheeses:

http://www.pmq.com/cheesey.shtml.

Peter

EDIT (3/22/13): For the Wayback Machine link to the above article, see http://web.archive.org/web/20090124235320/http://www.pmq.com/cheesy09.php